Corn Chip Chicken nachos

• 3 cups corn chips, finely crushed (about 1 1/2 cups)
• 14 cup all-purpose flour
• 2 teaspoons ground cumin
• 2 eggs
• 1 12 lbs boneless and skinless chicken breast tenders
• 12 cup cheddar cheese, shredded
• 13 cup sour cream
• 12 cup salsa
• 1 avocado, pitted, peeled and cut into 1/2-inch chunks
• 2 tablespoons black olives, sliced
• fresh cilantro stem (optional)

1. Preheat oven to 350 degrees F; coat jellyroll pan with cooking spray.
2. In large bowl, combine corn chips with flour and cumin; reserve.
3. In medium bowl, beat eggs.
4. Dip chicken tenders, one at a time, letting excess drip off.
5. Coat each tender with corn chip mixture; place on pan.
6. Bake 10 minutes; turn over; bake 10 minutes until golden.
7. Top tenders with shredded Cheddar cheese; bake until cheese is melted, 1-2 minutes.
8. Transfer to serving platter; top with sour cream, salsa, avocado and black olives.
9. If desired, garnish with cilantro.

corn chips, flour, ground cumin, eggs, chicken breast tenders, cheddar cheese, sour cream, salsa, avocado, black olives, cilantro

Taken from www.food.com/recipe/corn-chip-chicken-nachos-283605 (may not work)